Chicken for Tacos

Taking a break from regular ground beef tacos, tonight I made shredded chicken tacos using the good ol' crock pot. 

Here is what I did:

Put two skinless, boneless chicken breasts in the crock pot. 

Sprinkle 1 packet of taco seasoning over the top

Add 4 ounce can of diced green chilies

Add 7 ounce can of salsa

Like this:

Set to Low heat, cover and cook for about 5 hours or until chicken is tender and almost falling apart.

Lift chicken out onto cutting board and shred with two forks like this.

Once chicken is shredded, transfer to a small bowl.

Add 3-4 large spoonfuls of salsa mixture from crock pot into bowl of shredded chicken.

Stir until well coated.

Ready for taco shells!

White-Chocolate Dipped Strawberries with Citrus Sugar

Chocolate dipped strawberries are good but these are beyond amazing! When I saw this recipe in the April  2010  issue of Bon Appetite magazine, I was initially intrigued by their appearance but after tasting them, I would choose these over milk or dark chocolate covered strawberries any day. 


To make them, this is what you'll need:


-2 tablespoons sugar
-1/2 teaspoon finely grated orange peel
-1/2 teaspoon finely grated lemon peel
-6 ounces high-quality white chocolate, chopped
-16 large ripe strawberries


Line a serving tray with parchment paper

Rinse strawberries

Spread strawberries on towel to dry

Over a small plate grate orange peel, lemon peel, then add sugar

Stir ingredients until well blended.

Fill a small sauce pan 1/4 full with water. Place on the stove over low heat. 

In a small metal bowl add white chocolate pieces and place over small sauce pan.

Stir as chocolate melts slowly.

When chocolate is completely melted and smooth, remove from heat.

Dip each strawberry in chocolate and place on platter. Sprinkle with citrus sugar mixture.

Cover and refrigerate to allow chocolate to harden before serving. 

OMG, YUM!!!

Baby Back Ribs & Corn on the Cob with Mint-Feta Butter

Two of my favorite recipes for summer although there is no actual bbq-ing required. They are both super easy to make without scrimping on taste. 
I got this baby back ribs recipe from http://allrecipes.com/.These ribs come out so tender the meat is literally falling off the bone! And the corn.... Well, it has been hard for me to eat corn any other way. (recipe c/o Gourmet Magazine http://www.gourmet.com/)


Baby Back Ribs (shopping list)
-2 lbs pork baby back ribs (serves 4) but I like to get my ribs at Costco because the quality is amazing and then share the extrawith my dad :)
-1 (18 ounce) bottle barbecue sauce
-tin foil


Tear off 4 sheets of tin foil large enough to enclose each portion of ribs. Brush ribs liberally with barbecue sauce.

Wrap each portion of ribs tightly in it's own piece of foil. 

Refrigerate for at least 8 hours or overnight.

Preheat oven to 300 degrees. Place foil packets on foil lined cookie sheet. 

Bake for 2 1/2 hours.

Remove cookie sheet from the oven and set oven to broil. Open foil packets and put cookie sheet back in the oven on broil setting until edges are to desired crispness. (this gives a faux bbq effect)

Corn on the Cob with Mint-Feta Butter (shopping list)
-4 ears of corn, shucked and cut in half (serves 4)
-2 tablespoons butter, softened
-2/3 cup feta cheese
-3 tablespoons fresh minced mint
-1/4 teaspoon kosher salt


In a large bowl combine butter, feta, mint and salt.

Mix well.

Bring a large pot of water to a boil. Add corn. Cook for about 3 minutes. 

Remove corn with tongs and transfer to bowl with butter mixture. Toss until well coated. Serve.

Enjoy!

Lavender. Not as granny as i once thought...

The idea of cooking with lavender has given me a new appreciation for it.


I am one step closer to completing a second beverage on my "summer sips to do list". Lavender lemonade!

I nearly crashed into it at Costco this weekend. It was like love at first sight and I couldn't leave the store without it. Hi friend! I sure hope i don't kill you.... 

While I'm on both the topics of lavender and tasty beverages, I have to mention Dry Soda http://www.drysoda.com/drink-dry-soda.php. It is my favorite carbonated beverage to date. I love that it isn't too sweet and that the fruit, flower or herbal flavor options are more reminiscent of tea than your average soda pop.   

Cucumber water

Every time I go to Bamboo sushi restaurant http://www.bamboosushipdx.com/contact, they always serve cucumber water. Without fail, every time, I kick myself for never making it at home. For mother's day my boys got me a beautiful beverage dispenser and I've been dying to use it, soooo..... I did! 


All you need is 1+ cucumbers sliced, water and a container. 

After assembling, refrigerate overnight to enjoy the next day.

Tuna and White Bean Salad

Sometimes I feel like Sunday calls for a light dinner to detox from the weekend and all of its snacking and wine drinking. This last Sunday I made this Tuna and White Bean Salad from the April 2011 issue of "Cooking Light" magazine. http://www.cookinglight.com/
Its a really flavorful and visually pleasing salad which features one of my most favorite spring vegetables, ASPARAGUS! It also falls under the "budget" and "convenience cooking" section of the magazine.


Here is what you'll need:
(serves 4 small salads or 2 dinner size salads)
-20 asparagus spears
-1 tablespoon capers,drained
-1 tablespoon chopped fresh flat-leaf parsley
-2 tablespoons white wine vinegar
-2 tablespoons fresh lemon juice
-2 tablespoons extra-virgin olive oil
-1 tablespoon butter, melted
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1 cup cherry tomatoes, quartered
-1 (15 ounce) can white beans, rinsed and drained
-4 cups torn butter lettuce (about 1 head)
-2 (5 ounce) cans solid white tuna packed in olive oil, drained and broken into chunks **I used tuna packed in water**
-**I added 1 clove fresh minced garlic**


Snap off tough ends of asparagus spears. Rinse, pat dry and snap into medium size pieces like this

Recipe calls to steam asparagus, covered, for 3 minutes. But I boiled it in salted water for about 2 minutes. You can do it either way.

Drain and rinse with cold water. Drain and set aside.

Combine below ingredients in a small bowl, stirring well with a whisk.
-capers
-parsley
-white wine vinegar
-lemon juice
-extra-virgin olive oil
-melted butter
-salt
-pepper
-garlic

In a medium size bowl combine above mixture, white beans and cherry tomatoes. Toss Gently.

Divide lettuce evenly on plates, top with tuna, spoon on white bean mixture and finish with asparagus spears.

Enjoy!

Summer Sips To Do List

One thing that I really enjoy are beverages. Its also one thing that is significantly lacking in my recipe box....
With my heart full of hope that mother nature will bring us more sunshine that she did last year, I'm making a "summer sips" to do list:


1.) cucumber water (soooo easy, but so refreshing!)

2.) lavender lemonade (I prolly need to pick up a lavender plant next time i'm out...)

3.) herb-infused spa water (white terrycloth robe required!)

Fingerling Potato-Leek Hash with Swiss Chard and Eggs

I got this recipe from the April 2011 issue of Cooking Light magazine. You can check it out online at http://www.cookinglight.com/. There are tons of recipes and menu ideas, which I love!
Anyway, this recipe caught my eye for a few reasons
1.) it has eggs in it and i just happened to have eggs in the fridge that I needed to use before they expired.
2.) its a one pan dinner which means LESS CLEAN UP! Always a plus!
3.) it has swiss chard in it which is uber healthy AND yummy.


Notes: 
Swiss chard is high in vitamins A, K and C. It is also rich in minerals, dietary fiber and protein.


Shopping list:
(serves 4)
-2 tablespons extra-virgin olive oil
-2 cups sliced leeks (about 2 large)
-12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
-2 garlic cloves, minced
-1 1/4 teaspoons Spanish smoked paprika, divided
-1/2 teaspoon salt, divided
-1/2 teaspoon coarsely ground pepper, divided
-4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
-4 large eggs
-1/4 cup (1 ounce) shredded Gruyere cheese


Heat a large skillet over medium heat. Add oil to pan. 
Add leek; cook 8 minutes, stirring frequently. 
Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
Add chard; cook 4 minutes, stirring constantly.
Using a spoon, push potato mixture aside to make 4 egg-sized spaces.
Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon paprika over eggs.
Cover and cook 3 minutes.
Sprinkle cheese over potato mixture, cover and cook for 2 minutes or until egg yokes are lightly set.


Dinner is served.

DIY lovejoy deluxe

I just love a good fried egg sandwich! And I've yet to have a tastier one than the "Lovejoy Deluxe" at Lovejoy Bakers bakery and cafe. http://lovejoybakers.com/ OH, and their banana cream pie is TO DIE!
When I'm not in the neighborhood and i get a hankering for one of these heavenly sandwiches, I make them at home.
To make 4 sandwiches, here's what you'll need:
-8 slices of sourdough bread
-8 slices of cooked bacon
-four leaves of butter lettuce
-a few dollops of bleu cheese dressing
-4 eggs
-1 tbsp butter + enough to butter 8 slices of bread

Cook bacon and set aside like this

wash 4 leaves of butter lettuce and pat dry

Tear butter lettuce into medium size pieces, place in a bowl and top with a few dollops of bleu cheese

Toss until evenly coated, like this.

Heat skillet (stove or countertop) to medium heat.
Put bread slices in the toaster.
While bread is toasting, melt 1 tbsp of butter in the skillet

Don't forget about your toast! Butter one side and set aside like this

Crack 4 eggs on skillet and allow them to cook until whites are slightly firm (about 2 to 3 minutes)

When the eggs look the like top two in the picture above they are ready to flip. After flipping, cook another 2 to 3 minutes (longer for firm yokes).
Next, assemble however you like. I like to put the egg on first, lay down two strips of bacon, top with lettuce and remaining slice of bread.

Eating this sandwich makes me think of 1950's style diners and songs like this

http://www.youtube.com/watch?v=azsSmFeJUYk

Enjoy!